Brazilian recipe
Homemade Beef Escondidinho: An Easy & Delicious Brazilian Classic
A beloved Brazilian comfort food, this Escondidinho features a creamy cassava mash layered over a rich, savoury ground beef filling, all baked until golden and bubbly with cheese.
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Ingredients
1 kg cassava (yuca)
2 tablespoons butter
2 cups fresh cream
300 ml coconut milk
4 tablespoons finely grated Parmesan cheese
Salt to taste
Ground white pepper to taste
1/2 cup olive oil
1 kg beef (topside/round), finely diced
1 tablespoon minced garlic
1/2 onion, finely chopped
2 teaspoons annatto powder (colorau)
2 tablespoons chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tablespoons chopped green olives
2 tablespoons chopped fresh parsley and spring onion mix
1 beef stock cube
Diced fresh chili pepper (pimenta dedo-de-moça) to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g requeijão (creamy cheese spread)
Coarsely grated Parmesan cheese for topping
Chopped fresh parsley and spring onion mix for garnish
2 tablespoons butter
2 cups fresh cream
300 ml coconut milk
4 tablespoons finely grated Parmesan cheese
Salt to taste
Ground white pepper to taste
1/2 cup olive oil
1 kg beef (topside/round), finely diced
1 tablespoon minced garlic
1/2 onion, finely chopped
2 teaspoons annatto powder (colorau)
2 tablespoons chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tablespoons chopped green olives
2 tablespoons chopped fresh parsley and spring onion mix
1 beef stock cube
Diced fresh chili pepper (pimenta dedo-de-moça) to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g requeijão (creamy cheese spread)
Coarsely grated Parmesan cheese for topping
Chopped fresh parsley and spring onion mix for garnish
Where to find ingredients
Cassava (often sold locally as yuca or manioc) is available fresh or frozen in most large supermarkets and ethnic grocery stores. Fresh cream is standard in dairy aisles. Coconut milk is readily found in the canned goods or international foods section of supermarkets. Parmesan cheese is widely available. For the beef, ask your butcher for a cut like topside or round, suitable for mincing or fine dicing. Annatto powder (known as 'colorau' in Brazil) can be found in the spice aisles of larger supermarkets or specialty Latin American food stores; if you cannot find it, a mild paprika can offer a similar colour. Fresh chilies, like the pimenta dedo-de-moça, might be in the fresh produce section of larger stores or at greengrocers; use a mild red chili if unavailable. Olives are in the pantry aisle. Requeijão is a specific Brazilian creamy cheese spread. While unique, you can find it at Latin American or Brazilian specialty food shops. If unavailable, a good quality cream cheese or a processed cheese spread can work as a substitute.
Preparation method
- Boil the cassava until it is very tender
- Drain the cassava and press it through a ricer while still hot
- In a pot, melt the butter and add the riced cassava, sautéing lightly
- Transfer the sautéed cassava to a blender
- Add the heavy cream and coconut milk to the blender
- Blend until you get a smooth cream
- Stir in the finely grated Parmesan cheese
- Season with salt and white pepper to taste
- Set the cassava cream aside
- In another pot, heat the olive oil
- Add the minced meat and sauté until browned
- Add the chopped garlic and onion and sauté for a few more minutes
- Add the annatto powder, chopped green bell pepper, chopped tomatoes, chopped olives, chopped fresh herbs, beef bouillon cube, and chopped chili pepper
- Sauté all the filling ingredients together
- Adjust the salt to taste
- Add a little water, gradually, as needed to keep the mixture moist and cook the meat
- In a baking dish, spread half of the cassava cream on the bottom
- Cover with the meat filling
- Distribute the mozzarella slices over the meat
- Spread the creamy processed cheese over the top
- Cover with the remaining cassava cream
- Sprinkle coarsely grated Parmesan cheese on top
- Scatter chopped fresh herbs over the dish
- Place in a preheated oven at 180°C to brown for about 20-30 minutes, or until golden
Observations
Escondidinho is the quintessential Brazilian comfort dish, perfect for family meals or to impress guests. Its foundation of soft, mashed cassava provides a beautiful contrast to the flavourful meat filling, creating an irresistible combination. The crowning glory of grated cheese, baked until golden and melted, adds that extra touch of deliciousness.
This recipe offers a traditional take that celebrates that homemade taste, with straightforward steps to ensure success, even for novice cooks. The cassava mash is made by boiling the root vegetable until tender, then blending it with cream and coconut milk for a velvety finish. The meat filling is seasoned generously, with an optional hint of spice, and the final assembly in a baking dish with a mix of cheeses guarantees a golden, bubbling crust.
This recipe offers a traditional take that celebrates that homemade taste, with straightforward steps to ensure success, even for novice cooks. The cassava mash is made by boiling the root vegetable until tender, then blending it with cream and coconut milk for a velvety finish. The meat filling is seasoned generously, with an optional hint of spice, and the final assembly in a baking dish with a mix of cheeses guarantees a golden, bubbling crust.
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